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About the Dish

  • Onion

    Onion

  • Garlic

    Garlic

  • Italian Dried Herb Blend

    Italian Dried Herb Blend

  • PeachDish Salt

    PeachDish Salt

  • Diced Tomato

    Diced Tomato

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Butter Beans

    Butter Beans

  • Kale

    Kale

  • Vegan Pecan 'Cheese'

    Vegan Pecan 'Cheese'

  • Sherry Vinegar

    Sherry Vinegar

METHOD

1
MISE EN PLACE • Peel and chop onion. • Peel and chop garlic. • Remove and discard kale stems. Chop leaves.
2
• In a medium saucepan over medium heat, warm 2 tablespoons olive oil. • Stir in onion and garlic. Cook, stirring occasionally, 2-3 minutes.
3
Stir in Italian herb blend and 1/4 teaspoon PeachDish Salt. Cook, stirring, 1 minute.
4
• Stir in tomato, 2 cups water and bouillon cube. • When liquid simmers, stir in butterbeans. • Simmer until almost tender, about 15 minutes.
5
• Stir in kale. • Simmer until tender, about 5 minutes.
6
•Stir vinegar into stew. Season to taste with PeachDish Salt. •Spoon into bowls, top with Vegan Pecan-Parm, and enjoy!